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Summer soure

155 calories 11.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Lambic
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.95 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 98%
Calories: 155 calories (Per 12oz)
Carbs: 11.8 g (Per 12oz)
Created: Thursday January 1st 2026
1.048
1.006
5.5%
10.9
11.6
3.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Briess - Brewers Malt 2-Row4.5 lb Brewers Malt 2-Row 37 1.8 43.9%
4.50 lb Briess - Wheat Malt, White4.5 lb Wheat Malt, White 39.1 2.5 43.9%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 2.4%
1 lb Agave Nectar1 lb Agave Nectar - (late boil kettle addition) 35 2 9.8%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.1 Boil 60 min 6.14 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.1 Boil 30 min 4.72 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Lime Zest Flavor Whirlpool 15 min.
1 oz Canning Salt Water Agt Whirlpool 10 min.
1 oz Coriander Seed Spice Whirlpool 10 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
68 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.75 Volumes
 
Target Water Profile
streator ill
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 163 °F 150 °F 60 min
2.5 gal Fly Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.47 13.9  
Mash volume with grains 4.21 16.8  
Grain absorption losses -1.16 -4.6  
Remaining sparge water volume 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.95 27.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.36 33.4
Equipment Profile Used: System Default
"Summer soure" Fruit Lambic beer recipe by Brent, D.. All Grain, ABV 5.45%, IBU 10.85, SRM 11.56, Fermentables: (Brewers Malt 2-Row, Wheat Malt, White, Chocolate, Agave Nectar) Hops: (Domestic Hallertau) Other: (Lime Zest, Canning Salt, Coriander Seed)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-01 22:58 UTC